1044 Index
–, structure, meltingpoint 163(T)
–, taste 164(T)
Oleomargarine, fatty acid composition 160
–, production 643
Oleoresin, from paprika 244
Oleostearine, production 643
Oleuropein 803
Oleyl alcohol 186
Oligofructose 332
Oligosaccharide, abbreviated designation 293
–, cacao bean 962
–, conformation 293
–, glycol cleavage 292
–, honey 886, 887(T)
–, hydrolysis 294
–, hygroscopicity 256
–, nomenclature 292
–, occurrence 295(T)
–, solubility 256
–, specific rotation 258(T)
–, structure 292
–, sweet taste 259, 259(T)
–, temperature of phase transition 005, 006(T)
–, wheat 703(T)
Oliseed, pressing 647
Olive, alkali treatment 449
–, production data 641(T)
Olive (see also table olive)
Olive oil 645, 645(T)
–, adulteration 666
–, analysis 645, 646(T), 666, 666(T)
–, –, HPLC 174(F)
–, detection 665(T)
–, ester oil, detection 664
–, fatty acid distribution 176(T)
–, heat treatment, detection 645
–, odorant 646, 646(T)
–, oleanolic acid 232
–, pectinolytic enzyme 153
–, polymorphism 172(T)
–, production data 641(T), 643(T)
–, quality difference, analysis 666, 666(F)
–, squalene 227
–, sterol 229(T)
–, storage, detection 645
–, tocopherol content 234(T)
–, type 645
–, unsaponifiable component 226(T)
Onion, aroma substance 790
–, key odorant, 790
OPA 022, 022
Optimum, pH-
–, catalase 698
–, peroxidase 698
Optimum,pH-
–, amylase, wheat 696(T)
Orange 815(T)
–, aroma substance 837, 838(T)
–, bitter,flavanone content 833(T)
–, –, flavone content 833(T)
–, bitter compound 819
–, carotinoid 240(T)
–, flavanone content 833(T)
–, flavone content 833(T)
–, oxocarboxylic acid decarboxylase 377(T)
Orange juice, adulteration 857, 857(T)
–, –, detection 240, 858, 858(T)
–, aroma change 838
–, aroma defect 344(T), 838
–, aroma value 837, 838(T)
–, bitter taste 819
–, composition, guide value 857(T)
–, rearrangement of epoxycarotinoid 245
–, sweetening, detection 859, 859(T)
Organophosphate compound 476, 480(T)
Origano, essential oil, chemical composition 974(T)
Origin, determination 857
Ornithine 071, 072 , 073(F)
–,Streckerdegradation 370
Ornithinoalanine 071, 072(T)
Orotic acid, biosynthesis 515, 515
–, milk 515, 515
–, milk indicator 515(T)
Oryzanal,γ-
–, antioxidant 662
Osbornefraction, cereal 675
–, legume 746, 749(T)
Osteolathyrism 781
Osteomalacia 406
Ovalbumin 548, 549(T), 550
–, plastein reaction 085(F)
Ovalbumin, S- 548
Ovoglobulin 551
Ovoinhibitor 549(T), 551
Ovomacroglobulin 549(T)
Ovomucin 551
Ovomucoid 550
Oxalyl-2,3-diaminopropionic acid 549(T), 550, 764,
781, 782(T)
Oxalyl-2,4-diaminobutyric acid 781, 782(T)
Oxathiane, passion fruit 840, 840
Oxathiazinone dioxide, structure and taste 440, 440
Oxazolinone, amino acid 017
Oxene 200, 201
Oxidation, phenolic compound, enzymatic 835
Oxidation,β-
–, pathway 225, 226(F)
Oxidoreductase, example 100(T)
–, nomenclature 097
Oxime, taste 440
Oxo fatty acid, formation in lipid peroxidation
212(T), 213(F)